13 | Feb | 13

Richard Johnson

Pizza The Action

On the day that Ben Denner of Lucky Chip opens Lucky Fried Chicken in The Grafton, we hear word that Homeslice Pizza, the dough boys from Down Under, are taking their business indoors. Kiwi chef Ry Jessup is teaming up with business partner Mark Wogan to launch a 50-seat restaurant in London’s Neal’s Yard in March. Homeslice first came to public attention as stalwarts of Eat Street, and then Kerb, but recently they’ve been popping-up at cutting edge food destination The Filling Station in Kings Cross. Covent Garden will be a natural progression. Each pizza will be individually hand-rolled (unlike most mass market pizzas) and cooked in a bespoke wood fired oven in the open kitchen. Five selections will be offered daily with combinations such as artichoke and courgette with fresh lemon and parsley or bone marrow, fire roasted spring onion and watercress.  The classic Margarita will be a constant on the menu.  Jessup is keeping it simple with the drinks; “British beer and Prosecco on tap — and double magnums of house wine with a measuring stick on the tables for customers to help themselves and only pay for what they drink. And of course the pizza – that’s it.” As food for the people, Homeslice will have a £4 ethos: a slice, a pint or a glass of wine are all £4 each.  Whole pizzas will be £20 (20 inches, six slices). If you can push your way in through the front door, that is….